Lemon cream cocktail

Difficulty
Easy
Preparation
25 mins
Cooking time
Infuse 1 Week
Servings
20
4
lemons, thinly peeled with a sharp paring knife
1 ¼ Cups
80 proof vodka
2 ¾ Cups
a2 Milk® Whole
¾ Cup
sugar, or to taste
½
Vanilla bean, scraped
  1. Place the peel and the vodka in a blender or food processor and emulsify. Pour into a lidded jar and store in a cool place for 1-2 weeks.
  2. In a medium saucepan, combine the milk, sugar and vanilla paste with pod.
  3. Whisking, gently simmer the milk mixture for 10-15 minutes over medium-low heat until the sugar is dissolved. Remove from heat.
  4. Cooled completely, strain the milk mixture into a clean quart-sized jar.
  5. Strain the vodka infusion as well, pressing the solids to release all the liquid.
  6. Add the strained infusion to the cooled milk mixture and incorporate.
  7. Chill the cocktail for 2 hours or overnight.
Calories90
Serving Size 55g
10g
Total Carbohydrate
1g
Protein
1g
Total Fat
Allergens
Milk

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